Olive Oil Mashed Potatoes (lidia Bastianich)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb yukon gold potatoes or 1 lb idaho potato, scrubbed but unpeeled
• salt
• 1/4 cup olive oil
• fresh ground pepper, preferably

Recipe

• 1 pour enough water over the potatoes in a large pot to cover them by three fingers.
• 2 season the water with salt; bring to a boil.
• 3 cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
• 4 drain potatoes and let stand until cool enough to handle.
• 5 peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
• 6 gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
• 7 *garlic mashed potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
• 8 remove pan from heat and cool to room temperature before adding to the riced potatoes.
• 9 *anchovy mashed potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
• 10 remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.